This has been my go-to sandwich for a couple of years now, vegan or not. It’s a great meal when you’re in the mood for a messy, two-hands-kinda-sandwich. The flavors blend together deliciously, and without using too many ingredients, this makes for a quick and easy lunch or dinner. I usually make these about once every two weeks, and it so happens I’m making them tonight for a few of my girlfriends coming over – I’ll be pairing them with some baked sweet potato wedges. I’ve even made these into an appetizer by cutting the cooked mushrooms into smaller pieces and using mini rolls and toothpicks. Ingredients (Makes 4 Burgers, Total time: 30 minutes):
- 4 Portobello Mushrooms, destemmed
- 1 cup Vegan Mayo * (I like Vegenaise)
- 14 cloves of garlic, minced
- 1 lemon, juiced
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Balsamic Vinegar
- Salt & Pepper to taste
- 4 multigrain rolls
- Optional toppings (Avocado, Tomato, Kale/Spinach)
*If you don’t have or use vegan mayo, another option I’ve created before is using one can of Cannellini or Garbonzo beans, rinsed and drained, the juice of one lemon, one tablespoon of Apple Cider Vinegar, and one tablespoon of Tahini. Add all ingredients into a blender/food processor and voilà!
1. Preheat the oven to 350°.
2. Remove the stems from the mushroom caps and clean each cap with a damp paper towel to remove any excess dirt.
3. Place all four caps on a baking sheet, stem/bottom side down. (Make sure to use a baking sheet with sides so the juices do not drip off the pan while cooking.)** Drizzle just a small portion of the olive oil and balsamic vinegar onto the mushroom tops, saving most of the oil and vinegar for the other side of the mushroom. Rub the mixture into each top, then flip the mushrooms over so their tops are down and you’re looking at their bottoms. Drizzle the remaining olive oil and balsamic vinegar into each mushroom. (Their centers usually absorb much of the mixture.) Massage the oil and vinegar into each cap. Sprinkle salt and pepper onto each mushroom (to your taste). Place the mushrooms into the oven and bake for 20 minutes. Begin to prepare your garlic aioli sauce!
4. Garlic Aioli Sauce: On a cutting board, peel 14 cloves of garlic (sometimes I even use more), and mince, or chop finely. Add the garlic to one cup of vegan mayo and squeeze the juice of one lemon on top. Mix thoroughly with a spoon.
5. If you’re adding toppings such as avocado or tomato, begin slicing them now while you’re waiting for your mushrooms to finish cooking/cooling.
6. Once cooked, let your mushrooms cool down for 5 minutes while the juices set in. Dip each roll into the juices from the pan, smear some garlic aioli sauce onto each bun, and begin to build your burger…enjoy!
**If you are adding onions, an easy option is to slice some up and add them right to the baking sheet, drizzling some of the oil and vinegar mixture onto them.